Ingredients

The following ingredients have 4 Servings
  • 1 pound ribeye steak ((or your preferred cut))
  • 1 pound raw 31/40 shrimp (peeled & deveined with tail on)
  • 1 zucchini (rinsed)
  • 8 ounces white mushrooms (tops cleaned)
  • 1 pint grape tomatoes (rinsed)
  • 20 sprays I Can’t Believe It’s Not Butter!® Original Spray
  • Salt and pepper
  • Fresh parsley (finely chopped)
  • Lemon wedges ((optional))

Instruction

  • Preheat grill to medium-high heat.
  • Trim fat from steak, if needed, and cut into 1-inch cubes. Cut zucchini in half lengthwise. Remove ends and cut into 1/2-inch slices. Cut mushrooms into half lengthwise.
  • Assemble kabobs: Skewer zucchini, tomato, mushroom, steak cube, two shrimp, steak cube, mushroom, tomato, and zucchini. Repeat until all kabobs have been assembled. *If you end up with extra shrimp or veggies, make all shrimp and all veggie kabobs to get everything cooked.
  • Hold your I Can’t Believe It’s Not Butter! Original Spray bottle about 6-inches from the kabobs and spray 7 sprays over the meat and veggies. Season with salt and pepper.
  • Place kabobs, seasoned side down on your hot grill. Spray the other side of the kabobs with 7 sprays I Can’t Believe It’s Not Butter! Original Spray and season with salt and pepper. Close grill lid and cook for 4-5 minutes per side. Shrimp will be pink, steaks caramelized, and veggies tender. Remove to a platter.
  • Flavor kabobs with 6 sprays I Can’t Believe It’s Not Butter! Original Spray and parsley. Serve warm with lemon wedges for garnish.